Now that I am retired omelettes have become a staple. Have at least one a week. Currently have an eight-inch Wearever pan I inherited. Looking for a ten-inch. What is your goto pan?

Lodge carbon steel. Or cast iron.

I’m looking to try one of the European versions, maybe de buyer.

For non stick, Made In. Or all clad. Former is affordable.

I eat eggs every day and cook them a variety of ways.
Mostly use cast iron, cooking in that great bacon fat.
However, if you want a cleaner omelet I would use a good nonstick pan cooking in some Ghee or good butter.

We are big on omelettes as well, for years my go to for a traditional folded omelette was an 11’ square skillet.

Replaced my Calphalon one with the OXO version. OXO is less money and higher quality in my experience

https://www.amazon.com/gp/product/B00PCI75SA



Recently changed to doing my eggs frittata style and I actually prefer an 8” round skillet for that. Picked this one up off Amazon specifically for that purpose

https://www.amazon.com/gp/product/B07HHWX8NS


This morning I did an egg white frittata with cubed London Broil, grilled onion/peperoncinis/sweet mini peppers, black olive, and four cheese Mexican blend.

Leftover meat, onion, peppers, etc for tomorrow’s breakfast.

Made a three-egg chili cheese omelette this morning using my Calphalon 8" omelette pan.

The chili was a Texas Red variety I made last Sunday using some of Beancooker's excellent chile powders (as well as some fresh chiles of various types). If JAllen is reading this from his laptop in the sky, I can reassure him that no beans were involved in the creation of this chili.

ALL-CLad non stick 10" is my go to.

quote:

Originally posted by jimmy123x:
ALL-CLad non stick 10" is my go to.

This ^^^

de Buyer or Matfer Bourgeat black steel omelette pan. You’ll season them per their instructions, similar to cast iron pans but much lighter. Very affordable. I have both brands, they’re very good.

Often referred to as Carbon Steel.

You’ll never throw these out like you do with worn out Teflon or other applied non stick coating materials.
.

I've always found these to be the best for omelets.

https://www.amazon.com/Presto-...n%2Caps%2C173&sr=8-3

Large enough that it's easy to get a spatula under, and you're able to flip them easily without having to worry about spilling toppings on the stove.

Le Creuset but I usually finish mine in the oven

quote:

Originally posted by OKCGene:
de Buyer or Matfer Bourgeat black steel omelette pan. You’ll season them per their instructions, similar to cast iron pans but much lighter. Very affordable. I have both brands, they’re very good.

Often referred to as Carbon Steel.

You’ll never throw these out like you do with worn out Teflon or other applied non stick coating materials.
.

100%. I love cooking in my seasoned MB carbon steel. The eggs just slide out.

quote:

Originally posted by OKCGene:
de Buyer or Matfer Bourgeat black steel omelette pan. You’ll season them per their instructions, similar to cast iron pans but much lighter. Very affordable. I have both brands, they’re very good.

Often referred to as Carbon Steel.

You’ll never throw these out like you do with worn out Teflon or other applied non stick coating materials.
.

I've got a lodge now. Looking for another 9" pan; looking at both of those. Which one do you recommend?

Several years ago I stumbled upon this Japanese preseasoned iron omelet pan on Amazon:

Iwachu Iron Omelette Pan, Medium
https://a.co/d/htj20yN

I was intrigued, but didn’t buy it.

YouTube:
https://youtu.be/-1SKj_BKOBU

ETA – There’s a larger (9.5”) version too:

Iwachu Iron Omelette Pan, Large
https://a.co/d/5FWdqal

This message has been edited. Last edited by: Pipe Smoker,

I use a scan-pan non stick. Found it to work better than my all clad

We inherited a 12” cast iron skillet. That’s what I use.

quote:

Originally posted by snwghst:
I use a scan-pan non stick. Found it to work better than my all clad

+1

Please do not neglect the fritatta, the baked brother of the omlette.

https://natashaskitchen.com/easy-frittata-recipe/

Ikea sells the 'Vardagen' that is a baking dish.

Tramontina Pro is my go to fry pan for 8", 10", and 14". Links to the 10":

Amazon.

If you're a Costco member, you can get a 2-pack for $5 more than Amazon's individual price

Well made, long-lasting, PFOA-free, oven safe to 400F, and I like the removable silicone handle cover (I slip it off to put in oven).

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

quote:

Originally posted by mr kablammo:
Please do not neglect the fritatta, the baked brother of the omlette.

https://natashaskitchen.com/easy-frittata-recipe/
<snip>

That looks delicious. Thanks for that tip!

I make Omelettes once or twice a week. Tried a bunch of pans over the years. My go to Omelette pan is the 10" CSK Red Frying Pan-Non-Stick Skillets with Whitford Granite. A little butter and a temperature of 350 F - 375 F degrees works well. At the time I bought mine it was made in Germany don't know if this still the case.

https://www.amazon.com/gp/prod...n_title?ie=UTF8&th=1